I feel very fortunate in that I love veggies, as I realize a lot of people do not (yay, more for me!). I have since I was little, with the exception of cooked carrots and garden peas (grody). If you throw any other veggie at me though, chances are I will eat it. I particularly love Brussels sprouts, or as I like to call them, tiny cabbage heads. J

Now, if you’re like my significant other, who scrunches up his nose at just the mention of Brussels sprouts, do yourself a favor and try this recipe, which takes the traditional roasted version and kicks it up a notch by using flavored olive oil and adding a few dried cherries or cranberries. It may just change the way you feel about these little cruciferous wonders.

Let me know what you think!

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TIP: I like to quarter the Brussels Sprouts and let some of the leaves fall loose – they get nice and crispy – et voila…Brussels chips.

Ingredients:

1 bag fresh Brussels sprouts, bottom stem and outer leaves removed, and cut into quarters
Sea Salt
1 to 2 tbs Blood Orange Olive Oil**
2 tbs dried unsweetened cherries or cranberries

Preheat oven to 400 degrees. Toss together Brussels sprouts, sea salt, olive oil and cherries/cranberries in a bowl. Line a cookie sheet with parchment paper and place Brussels sprouts in a single layer on the parchment paper. Cook for 30-40 minutes, turning with a spoon about halfway through.

Enjoy!!

xoxo,

Tara


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